Slow Cooker Chick-Fil-A Tortilla Soup

Ingredients

• 4 boneless skinless chicken breasts
• 1 small onion diced
• 1 red bell pepper diced
• 1 tablespoon minced garlic
• 2 teaspoons salt
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon sugar
• 1 teaspoon dried oregano
• 10 ounces canned tomatoes with green chiles
• 4 cups chicken broth
• 2 15 ounce cans navy beans, drained and rinsed
• 15 ounce can black beans drained and rinsed
• 15 ounce can yellow corn drained and rinsed
• 15 ounce can creamed corn
• 1/2 cup heavy cream
• 1/4 cup sour cream
• Juice of 1 lime
• Tortilla strips

Instructions

1. Place your chicken into the bottom of the slow cooker.
2. Add in your onion, red bell pepper and garlic.
3. Season with the salt, chili powder, cumin, paprika, cayenne pepper, sugar and oregano.
4. Add in the tomatoes with green chilies and chicken broth.
5. Stir in the navy beans, black beans, corn and creamed corn.
6. Cover and cook on low 6 hours or high 4 hours.
7. Remove the chicken and shred and add back to the slow cooker.
8. Right before serving stir in the heavy cream and sour cream.
9. Top with tortilla strips and serve!